1. Cover cookie sheets with aluminum foil to get perfectly browned cookies.
2. Use a spoon to shape drop cookies: the more consistent size means they’ll bake more evenly.
3. Chill dough thoroughly if you are rolling out cookies.
4. Monitor the baking time.
5. Remove your cookies from the oven when they still look a little underdone in their centers. They will finish cooking on the cookie sheets.
6. Use the correct fat for your cookies. Don’t substitute shortening for butter!
7. Rotate your cookies halfway through the baking time. The back of the oven gets hotter, faster. If you are cooking more than one sheet of cookies at a time, make sure you switch top and bottom sheets halfway through baking time also.
8. Always use large eggs. This is the standard size egg used for developing cookie recipes.
9. Measure all of your ingredients carefully.
10. Don’t use heaping cups of flour or sugar. Level the surface with a knife.
[...] Here’s another interesting post I read today by BFeedMe [...]
[...] Lorena wrote an interesting post today on 10 Tips to Better CookiesHere’s a quick excerptIf you are cooking more than one sheet of cookies at a time, make sure you switch top and bottom sheets halfway through baking time also. 8. Always use large eggs. This is the standard size egg used for developing cookie recipes. … [...]
i love cookies
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